Nolen Gurer Patishapta | Khoya Kheerer Patishapta | Crepe with sweet Reduced Milk Filling with Date palm jaggery
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Nolen gurer Patishapta is a winter time dessert which is very near to every Bengali's heart including me. Patishapta pitha is one of the famous pitha (winter dessert) in bengali cuisine. For Bengalis, winter can't be enjoyed without patishapta pitha. This should be perfect when it will be soft, smooth and will get melt in mouth. Here is the perfect recipe, by following this anybody can make perfect patishapta. Lets go through the recipe.
Preparation Time: 10 Minutes
Cook Time: 1 hour
Serves: 20 People
Ingredients:
All Purpose Flour: 1.25 cup
Rice flour: 1/2 cup
Semolina / Sooji: 1/4 cup
Solution of 3 tablespoon Nolen Gur + 1/2 cup Warm Water
Nolen Gur / Date palm jaggery: 3/4 cup or as per taste
Sugar: 100 gram for filling & 3 tablespoon for batter
Ghee: 1 tablespoon for filling & extra for frying
Milk: 1 cup for filling & 2.5 cup for batter
Grated Khoya / Mawa (Dried Whole milk): 3.5 cup
How to Make:
Preparation of Filling:
Take ghee in a pan. Allow it to melt.
Add grated khoya and stir well for a minute at medium to low heat.
Add milk, sugar and jaggery. Stir continuously at a 2-3 minutes interval.
After few minutes you can see jaggery and sugar have got melted.
Once Jaggery & Sugar melts, the filling becomes little thin.
Cook for 15-20 minutes at low heat. Slowly you can see the filling becomes dense.
Once done turn off the flame and let it cool to room temperature.
Preparation of batter for "Patishapta":
Take All Purpose Flour, Semolina, Rice flour, Nolen gur & water solution & Sugar in a mixing bowl.
Mix it well.
Add milk in 3-4 steps gradually and keep on mixing the batter until it becomes smooth.
Cover and rest the batter for 1.5 hours.
Preparation of Patishapta:
Grease a non stick pan with ghee. Make sure that flame should be medium to low.
Pour 1 ladle of batter and swirl to form a crepe.
Place a small portion of kheer (filling) at near to one end.
Then roll it very carefully as it is very soft. Patishapta is ready.
In this way, make all patishapta.
My Tip:
Traditionally, Only rice flour is used to make the patishapta batter; but it makes the patishapta hard. Due to this, I have used all purpose flour, rice four and semolina together. This combination make the patishapta very soft and smooth.
Here I have used milk to make batter. It will taste better. Many people use warm water instead of milk. If you want you can do this.
I have used only khoya as the main ingredient of filling as my family loves it. Many people use coconut with khoya or only coconut. Whatever you like you can use.
Don't add all milk at a time. Add milk in 3-4 steps gradually into the batter. It is very important to mix properly.
You can make patishapta in any pan, but non- stick pan is the safest way which I have used.
Instead of ghee, white oil/ Unsalted Butter can be used. But ghee gives a beautiful aroma to the patishapta.
Patishapta should be handle with care so that it will not be broken.
Don't overload the filling in patishapta, it might come out if it gets overcrowded.
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